LE PARIS BAKERY Passes Health Inspection - Chicago Bakery

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS THROUGHOUT PREMISE ON PREP TABLES AIR DRYING.INTSTRUCTED TO PROVIDE A SANITIZER BUCKET WITH SOLUTION @ AT LEAST 50 PPM. MUST STORE PROPERLY IN BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE FOOD DEBRIS INSIDE COOLING EQUIPMENT IN REAR PREP AREA AS WELL AS ON THE DOORS OF DISPLAY CASES IN FRONT OF STORE. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: INSTRUCTED TO PROVIDE A GARBAGE RECEPTACLE WITH COVERING INSIDE EMPLOYEE TOILET ROOM. MUST MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: INSTRUCTED TO PROVIDE A GARBAGE RECEPTACLE WITH COVERING INSIDE EMPLOYEE TOILET ROOM. MUST MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.